HERRINGS IN JELLY— DUTCH

Ingredients

• six herrings
• a tablespoon of granulated gelatine
• a quarter of a cup of cold water
• boiling court bouillon
• a macedoine of cooked carrots and beans, chopped, and peas

Method

1. 1

   Remove the heads and fins from the herrings and clean.

2. 2

   Cover them with boiling court bouillon, cook until done, then remove carefully and drain.

3. 3

   Boil the liquid rapidly for twenty minutes, then strain through a cloth.

4. 4

   Soak the gelatine in cold water for a few minutes, then dissolve it in the hot liquid and cool.

5. 5

   Slit the fish down the back, remove the back bones and fill with the macedoine.

6. 6

   Arrange the fish on a deep serving dish, pour the jelly over and place on ice.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 16. The excerpt below is the record exactly as published.

HERRINGS IN JELLY— DUTCH Remove the heads and fins from six herrings and clean. Cover them with boiling court bouillon (No. 122), cook until done, then remove carefully and drain. Boil the liquid rapid- ly for twenty minutes, then strain through a cloth. Soak a tablespoon of granulated gelatine in a quarter of a cup of cold water for a few minutes, then dissolve it in the hot liquid and cool. Slit the fish down the back, remove the back bones and fill with a macedoine of cooked carrots and beans, chopped, and peas

Cook this with the app: pantry check, scaling, and the assistant.